This Open Faced Lumpia Tostada is a mix of Mexican flavors with a hint of Filipino influence. Salsa verde infused into the meatless meat then stuffed into a lumpia wrapper that was molded into a tostada. This easy vegetarian meal will take 30 minutes and is perfect for your Meatless Mondays or Tostada Tuesdays!
BEHIND THE LUMPIA TOSTADA IDEA
Impress your family and friends as you make this lumpia tostada. You’ll take on a flair of Mexican and Filipino influence as you create this popular Mexican meal. This open faced deconstructed lumpia is simple to make. Use your artistic elements to create various toppings with your favorites! I kept it simple for this recipe and used the popular toppings.
I have always wanted to bring out my fusion creativity when it comes to any food blogger challenge. This was a bit challenging because we are using wet ingredients from Sam’s Fresh Salsas. This salsa was very liquidy in form, yet I didn’t want to drain most of the liquid from the salsa. I used two of the three salsas that were sent to me – Salsa Verde and Cantina Style Salsa.
I came across the idea of using lumpia wrappers while I ventured into my Momzy’s kitchen. She was making some vegetarian lumpias (aka the Filipino egg rolls.) because I was visiting her. She had a few lumpia wrappers left over and I decided to experiment. This is how the Lumpia Tostada came about.
ABOUT SAM’S FRESH SALSAS
Sam’s Fresh Salsas are always fresh and always fun. The salsas are made with real, natural, fresh ingredients with no artifical flavors, colors, or additives. Sam’s Fresh Salsas just came out with three new flavors – Cantina Style Salsa, Salsa Verde, and their Limited Edition Watermelon Jicama!
You can purchase Sam’s Fresh Salsa at ShopRite, Acme, and Safeway. If they are not in your local store, ask them to carry Sam’s Fresh Salsa products!
Visit their website and social media links here: Sam’s Fresh Salsa | Facebook | Instagram
THE BREAKDOWN
- Lumpia Wrappers – These are the lumpia wrappers to make shanghia lumpias. These are not the Vietnamese Spring roll wrappers. You can get these at any Asian Markets. I got mine at Seafood City.
- Meatless Meat – I used Impossible Meat. You can use any meatless meat or meatless crumbles of your choice.
- Sam’s Fresh Salsas – Salsa Verde is mixed in with the meatless meat and Cantina Style was used for the toppings
- Toppings of your choice – Sour cream, homemade guacamole, cilantro, tomatoes, onions, and shredded cheeses.
HOW TO MAKE THE LUMPIA TOSTADA
Preheat your oven to 400F. Grab a baking sheet and a bowl that can withstand heat up to 400F degrees. I suggest you use a tostada mold for this. In my case, I don’t have one so I used a bowl.
Spray both sides of the lumpia wrapper. Place it on the bowl to mold a tostada form. Place it in the middle of the baking sheet so you do not end up burning your hands. It is easier to grab too!
Bake for 12 – 15 minutes. You should end up with the lumpia tostada being hard and with a golden color. You can place more than one mold on the baking sheet but you may have to increase the baking time and keep an eye. Please remember that baking times vary due to elevation and humidity.
HOW TO MAKE THE LUMPIA MIXTURE
While the tostada is baking in the oven you can prepare the lumpia mixture.
In a mixing bowl, mix in the meatless meat, Sam’s Fresh Salsa Verde, garlic, onions, garlic powder, black pepper, cayenne, paprika, and everything but the bagel seasonings.
Place your pan over medium-high heat. Add the unsalted butter. (Use any oil if you do not have unsalted butter.) Add your lumpia mixture in and cook for about 10 minutes or until browned. I like mine a little over cooked for the crunchy tastes. Set aside until the tostada is ready.
THE ESSENTIALS FOR MAKING THE TOSTADA
Lumpia Tostada
Equipment
Ingredients
- 4-6 Lumpia Wrappers
- 1 lbs Meatless Meat (I used Impossible Meat)
- ⅓ cup Sam’s Fresh Salsa – Salsa Verde
- 2 cloves minced Garlic
- 2 tbsp chopped White Onions
- 1 tsp Garlic Powder
- 1 tsp Black Pepper
- 1 tsp Paprika
- ½ tsp Cayenne Pepper (optional)
- 1 tsp Everything But The Bagel seasoning
- 1 tbsp Unsalted Butter
- Cooking Spray (I used Trader Joe’s Coconut Oil)
TOPPINGS
- 1 tbsp Mexican Shredded Cheeses
- 1 tbsp Sour Cream
- 1 tbsp Homemade Guacamole or Store Bought
- 1 tbsp Sam's Fresh Salsa Cantina Style Salsa
- Fresh Cilantro
- 1 Lime (cut in half)
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Instructions
HOW TO MAKE THE LUMPIA TOSTADA
- Preheat your oven to 400F. Grab a baking sheet and a bowl that can withstand heat up to 400F degrees. I suggest you use a tostada mold for this. In my case, I don't have one so I used a bowl.
- Spray both sides of the lumpia wrapper. Place it on the bowl to mold a tostada form. Place it in the middle of the baking sheet so you do not end up burning your hands. It is easier to grab too! Bake for 12 – 15 minutes. You should end up with the lumpia tostada being hard and with a golden color.
- You can place more than one mold on the baking sheet but you may have to increase the baking time and keep an eye. Please remember that baking times vary due to elevation and humidity
THE LUMPIA MIXTURE
- While the tostada is baking in the oven, prepare the lumpia mixture. In a mixing bowl, mix in the meatless meat, Sam's Fresh Salsa Verde, garlic, onions, garlic powder, black pepper, cayenne, paprika, and everything but the bagel seasonings.
- Place your pan over medium-high heat. Add the unsalted butter. (Use any oil if you do not have unsalted butter.) Add your lumpia mixture in and cook for about 10 minutes or until browned. I like mine a little over cooked for the crunchy tastes. Set aside until the tostada is ready.
BUILD THE LUMPIA TOSTADA
- Grab the baked lumpia tostada. Place about 2 tbsp of the lumpia mixture. Add the salsa, sour cream, guacamole, shredded cheeses, and top off with fresh cilantros. Squeeze fresh lime for more flavor!
- Must serve immediately!
Notes
Nutritional information for the recipe is provided as a courtesy and is an approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
This is sponsored by Sam’s Fresh Salsa for their “Sam’s Fresh Salsa Blogger Recipe Challenge.” All opinions expressed in this post are based on my personal view. Thank you Sam’s Fresh Salsa for this opportunity to contribute a fun recipe to your food blogger’s challenge.
Since you’re still voyeuring here, jump on these and try them out:
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AIGHT I’M OUTRO…
Fransic verso
This looks so delicious. I never tried it before and looking at the picture, definitely worth of trying
Janie Leigh
It sure is. This is a new fusion recipe I made so I don’t think anyone has tried this yet. Let me know how you like this!